Latest News from the Partnership for Food Safety Education

PFSE Welcomes New Chair, Vice Chair to Board of Directors

The Partnership for Food Safety Education announced Harold Chase of NSF was elected as its new board chair during the October Board of Directors Meeting. Chase succeeds Michael Roberson, who served as chair since 2020. Additionally, Dr. Barbara Masters, vice president of regulatory policy, food, and agriculture at Tyson Foods, Inc., was elected as vice chair of the PFSE Board of Directors.

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The Future of Food Safety: Everyone Has a Seat at The Table

PFSE will host the Consumer Food Safety Education Conference, March 1-3, 2023, the only conference in the U.S. dedicated to consumer food safety education. The conference convenes research experts, nutrition professionals, and community-based health and food safety educators across the country who educate people on how to handle food safely at home.

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Food Safety Tips for Hurricane Season

Do you have emergency supplies ready for a storm? It’s Atlantic hurricane season in the United States until November 30. Hurricanes can disrupt our normal life and cause floods and power outages that may contaminate food. The following tips can help you protect yourself, your family, and your pets from foodborne illness during and after a storm.

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Don’t Wash Your Chicken!

Salmonella causes more foodborne illnesses than any other bacteria, according to the CDC. To celebrate National Food Safety Education Month in September, the Partnership, in collaboration with Drexel University and New Mexico State University, has launched “Don’t Wash Your Chicken,” an educational program aimed at households preparing and cooking raw chicken at home.

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“Relish” in Food Safety This Summer!

July is National Hot Dog Month and National Hot Dog Day is Wednesday, July 20! This summer, people in the United States will consume millions of hot dogs at family BBQs, restaurants and amusement parks. What better way to celebrate than by safely preparing and cooking delicious hot dogs!

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Our Shared Goal of Reducing Foodborne Illness

Every year, foodborne diseases result in an estimated 48 million people getting sick, 128,000 being hospitalized, and 3,000 dying in the United States. Many foods are linked to foodborne illness, and contamination can occur at any point from farm to fork — during production, processing, distribution, or preparation. CDC’s efforts…

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Keep Takeout & Home-Delivered Food Safe

When the pandemic began, most restaurants closed for a while. Some restaurants only allowed takeout and others had drive-through windows. Unfortunately, some restaurants closed permanently due to loss of revenue and staffing challenges. According to the National Restaurant Association, the restaurant industry lost $280 billion in sales during the first 13 months of the pandemic…

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